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Posts Tagged ‘green curry paste’

This is one of those recipes I’ve gone past several times…always drawn to the quantity of fresh herbs used.  Rummaging through my fridge recently I discovered I had all the herbs required to make that “Thai Chicken” recipe.  Fortunately I also had some green curry paste and was inspired to add some more flavour to the dish.

Happy to report this recipe got 4 thumbs up…the family loved it.  The kidlets did not complain about the herbs at all even commenting on how much they enjoyed it.  Fresh Tasting & Flavourful.

For this recipe I pulled out of the freezer both bone-in chicken thighs and boneless chicken breasts as they needed to be used up.  I threw them all into the marinade noting the different cooking times for the chicken.  Each morsel tasted equally divine.

Adapted from ATCO Blue Flame

Thai Inspired Chicken

1/4 – 1/2 cup fresh basil, chopped fine
1/4 – 1/2 cup fresh mint, chopped fine
1/4 – 1/2 cup fresh cilantro, chopped fine
2 tbsp grated fresh ginger
2 tbsp soy sauce
3 garlic cloves, minced
1 tsp sugar
1 tsp green curry paste
1/4 cup oil (canola or olive)
splash of your favourite hot pepper sauce
4-6 boneless, skinless chicken breasts OR bone in, skin on chicken thighs

Combine all ingredients except chicken in ziplock bag. Squishy it to mix flavours. If you find it a little on the dry side add some more oil. Add chicken, squeezing to ensure marinade permeates chicken.

Let stand 30 minutes at room temp or longer in fridge to develop flavours. Remove chicken from marinade and discard.

For boneless chicken breasts grill over medium heat approx 12-15 minutes or until chicken is cooked through.

For bone-in chicken thighs grill over medium low heat for approximately 20-25 minutes or until cooked through.

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